Crown - Sproutgrain Rye

•  Mix for 10 minutes on 1st speed.

• Continue mixing for 4 minutes on 2nd speed.

Note: Maintain dough temperature at 25°C (77°F).

• Let the dough rest for 25 minutes.
• Divide the dough into 375-gram portions
• Shape each portion into half the desired length and cover with plastic.
• Allow the shaped dough to rest for 20 minutes.
• Shape the dough into a long form and stick the ends together
• Roll the dough on the sides until you have a round and even crown
• Place the crown on a wet towel and dip it in oat flakes.
• Place the shaped crowns in a humid environment (80% humidity) at 6°C (43°F) for 12 hours.
• Cut around the crown a couple of times.
• Preheat the oven according to your standard baking temperature for rye bread.
• Bake until the bread is golden brown and the internal temperature reaches the desired level.